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taco pasta - (one pot!)


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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6


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Step 1

Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.

Step 2

Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.

Step 3

Melt the butter in the same pot and add and garlic. Cook for 1 minute.

Step 4

Add all remaining ingredients except the cheese and pasta. Stir to combine.

Step 5

Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.

Step 6

Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.

Step 7

Turn heat to low. Gradually stir in cheese until melted.

Step 8

There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.

Step 9

Serve once desired consistency is obtained.